Today we've got another rib variation and tasty salad on the menu.
Valerie Schreyer had lost a recipe that had appeared in the paper a few years ago entitled "My sister Wendy's ribs." The recipe was originally published by Free Press food columnist Annie Buckland, and the recipe was from her sister Wendy.
Thanks to everyone who replied: Tanis McDonald of Whitemouth (who let me know she happens to be Annie and Wendy's aunt), Brenda Mazor of St. Andrews, Cindy Gilmour, formerly from Winnipeg and now living in Toronto, Merle Arnason, Irene de Graff, Florence Bouchard, Dorothy Stroppa, Arlene Anderson, Agnes Robertson, William Balacko, Celine Kear, Marie Chalmers, D. Hall as well as Doug and Lorie.
Colleen O'Morrow had requested the recipe for the salad served at the Ichiban. Thanks to Sandi Miller, who sent in a recipe she uses that she thinks is identical.
2 kg (4.5 lbs) picnic or country-style pork
Salt and pepper
250 ml (1 cup) ketchup
250 ml (1 cup) maple syrup
125 (1/2 cup) malt vinegar
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) Worcestershire sauce
5 ml (1tsp) mustard powder
Cut ribs apart. Sprinkle liberally with
salt and pepper and place in a broiler
pan. Broil ribs until brown on both sides.
Meanwhile, make marinade: In a
medium bowl, whisk remaining ingredients
together until smoothly combined.
When ribs have browned, transfer to a
shallow, ovenproof dish large enough to
hold the meat in one layer. Pour marinade
over ribs, cover well, and refrigerate
as long as possible: 3-4 hours or overnight.
Preheat oven to 120 C (250 F). Place
ribs in their marinade in the oven and
cook 4 hours, basting occasionally, until
ribs are tender enough to fall apart and
sauce has thickened. Serve with heaps
of steamed rice to soak up the delicious
sauce. Serves 4-6.
Taste Tester Notes: Malt and maple
syrup (use the real stuff) add good
flavour to this tasty sauce. I baked these
uncovered except for the last half hour
or so, when I
them with foil
to keep the top
from drying out.
You may not need
the entire baking
time; check near
the end to see if
ribs are already tender.
Like Ichiban cucumber salad
250 ml (1 cup) sugar
125 ml (1/2 cup) vinegar
125 ml (1/2 cup) water
5 ml (1 tsp) salt
Cut cucumber and onion into thin slices. (Can also cut
the onion in half and then use a slicer/mandolin to thinly
slice the halves.) Layer cucumber and onion slices into a
litre (quart) sealer until almost full.
Bring brine to a boil and pour over layers in jar. Cover
and place in fridge for at least 12 hours. Keeps in fridge
for days. For a different flavour option, add snippets of
dill between the layers.
Taste Tester Notes: This
simple, easy to make salad is
really good and a great addition
to a summer time meal. I used
an extra-long English cucumber
that I left unpeeled, except for
a couple of strips taken off, and
2 medium-large onions to fill the jar.